We interviewed Top Chef contestant Kym Clement about her new restaurants, her future, her travels and her appearance on Top Chef. Tell us a little bit about yourself. Pretoria has become my hometown where both restaurants I co-own are based in the heart of the city. Urban Eatery is a coffee shop that is based at the National Treasury and my newest venture Central Pizza Company. I was also a cheftestant on SABC 3’s Top Chef South Africa. Where have you trained and where have you worked as a chef? What did you love most about being in a restaurant…
We are commemorating South Africa’s rich culture this Heritage Day with a heavenly Heritage Day cake from The Velvet Cake Co. Their limited edition milk tart cake is the…
We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make! Combine the raw chicken, raw prawn meat and fresh shiitake mushrooms. Season to taste with sesame oil, a crushed garlic clove, soya sauce and freshly grated ginger. Pulse in a blender until the mixture comes together. Spoon small amounts of chicken mixture onto the centre of wonton or dumpling wrappers, brush the edges with a little water and fold to close. Place the dumplings on bok choi or Chinese cabbage leaves in a steamer basket and steam for 6 – 8…
Print Recipe Guava and mint ice lollies Serves: 6 Cooking Time: 15 mins + 3 hrs, to freeze Ingredients 750ml (3 cups) guava juice 1 large guava, peeled, seeded and puréed 30ml (2 tbsp) honey small handful fresh mint leaves 6 stalks lemongrass Instructions 1 In a large jug, mix the juice, puréed guava and
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double
If you have a plump whole bird that needs a little something, and you simply aren’t in the mood for chopping and portioning, we have the smokiest, stickiest…
The sweetness of condensed milk and a full-flavoured punch of moerkoffie evoke memories of “spookstories” around the campfire. Here, these flavours come together in a cool, creamy, summer treat. Ice cream sandwiches are the perfect summer treat and makes for a delicious, make-ahead summer dessert. History of the ice cream sandwich In the book, Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio, ice cream sandwiches were created in 1899 by an unknown pushcart peddler in Bowery, New York City. These sandwiches were made with vanilla ice cream between two graham wafers. This revolutionary treat was the first of…
Print Recipe Lamb Chops with Marmite sauce, baby potatoes and green beans Serves: 8 Cooking Time: 50 mins Ingredients BABY POTATOES 500g baby potatoes 30ml (2 tbsp) butter 5ml (1 tsp) salt GREEN BEANS 350g fine green beans 5ml (1 tsp) salt 15ml (1 tbsp) butter LAMB CHOPS 8 (600g) lamb chops 15ml (1 tbsp)